Zesty Black Eyed Pea Salsa Food

BLACK EYED PEA SALSA

Steps:

• Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour. Serve with tortilla chips.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

ZESTY BLACK EYED PEA AND CORN SALSA RECIPE

Steps:

• In a medium serving bowl, combine all of the salsa ingredients.
• Toss to combine. Cover and chill the salsa in the refrigerator for 30 minutes.
• Meanwhile, in a separate bowl, whisk together all the dressing ingredients.
• Adjust to taste. For more zing, add an extra teaspoon of lemon juice to the dressing. Feel free to play around with the ingredients until the flavors really pop.
• Take the chilled salsa out from the refrigerator and pour the dressing over salsa. For best flavor, allow the salsa to marinate in the dressing for a while before serving. This will enhance the flavors.
• Toss to coat evenly.
• Bring out your favorite gluten-free chips/tortillas and enjoy.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

SPICY BLACK-EYED-PEA RELISH

Steps:

• Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour.
• Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice.
• Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil.

SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA

Steps:

• Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

BLACK-EYED PEAS SALSA

Steps:

• Combine all ingredients in large bowl,mix well.
• Chill and serve with Frito Scoops or your favorite chips.

BLACK EYED PEA SALSA

Steps:

• Chop all the vegatables.
• Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
• If served cold, refrigerate for at least an hour before serving.
• If served warm, heat up in the microwave or on the stove-top.

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.